The Green Chile Cheeseburger, made by topping a fat cumin and chili-scented burger patty with roasted green chilies and cheese, is one of the finest burger creations known to man. Here we take those same flavors and roll them into a butterflied flank steak for an entrée pretty enough for an al fresco dinner party, with the same hearty flavors.

I start by roasting green chilies on the open flame of a gas burner (or better yet, grill them on the dying embers of a fire the night before). Once peeled, I carefully dry them between paper towels, since the excess moisture can make rolling up a flank steak difficult. I rub my flank steak with a mixture of garlic, chili powder, cumin, salt, and pepper, and then layer it with the chilies and pepper jack cheese before rolling it up, securing it with twine. Sliced into individual pinwheels and secured with wooden skewers (the double-securing method prevents both unraveling and buckling turing cooking), they're grilled over hot coals. The beef chars, the cheese browns and softens, while the chilies and the spice rub tie the whole thing together.

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J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.